7 Oct 2011

Thanksgiving turkey frying tips

With Thanksgiving on Monday, millions of Canadians will wake up to the smell of turkey cooking in the oven, a bird that can take as long as 12 hours to cook, depending on its size. But in recent years, to expedite the process, turkey frying has increased in popularity.

If Canadians are considering frying a turkey of their own this year, product testing organization CSA International has a few tips to prevent the risk of fire.

For example, though some people use their fryers indoors, CSA International recommends using them outdoors to ensure the safety of the home and the people inside it.

In the cooking process, the oil should remain right around 200 degrees Celsius, which can be monitored with a thermometer that usually comes with the fryer, the source indicates.

To prevent oil from kicking up when placing the bird in the vat, CSA says the turkey should be fully thawed and dried thoroughly.

Portable fryers are a convenient alternative to cooking turkeys in the oven. However, with Thanksgiving only coming once a year, many families only use them that one time. Renting out a storage unit serves as an ideal way to keep them in good working condition and ready to go for next Thanksgiving. 

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